Effect of Detergents on Quality and Flavor of Fresh-Cut Mint

被引：0

作者：

Zhang, Chao ^{[1
]}

Li, Yunfei

Wang, Yubin

Ma, Yue

Zhao, Xiaoyan

机构：

[1] Beijing Acad Agr & Forestry Sci, Beijing Vegetable Res Ctr, Beijing, Peoples R China

来源：

PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON ADVANCES IN ENERGY, ENVIRONMENT AND CHEMICAL ENGINEERING | 2015年 / 23卷

关键词：

fresh cut; mint; detergents; flavor; sensory; ACIDIC ELECTROLYZED WATER; LEAVES; DISINFECTION; CARROT;

D O I：

暂无

中图分类号：

T [工业技术];

学科分类号：

08 ;

摘要：

The effect of detergents on the quality of fresh-cut mint was evaluated. The acidic electrolyzed water and sodium hypochlorite extended the shelf life of the fresh-cut mint to 12 d and maintained its flavor. The Sodium hypochlorite treatments avoid the loss of the greenness of the mint. Hence, the sodium hypochlorite was a better detergent for the production of fresh-cut mint.

引用

页码：219 / 222

页数：4

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